How to Make Dairy Free Coconut Yogurt PaleoHacks Blog

Homemade Coconut Yogurt (With 2 Ingredients)

Lightly cover the jar/bowl with cheese cloth or a breathable towel and let it sit in a warm environment for 24 to 48 hours. The longer it ferments, the tangier the yogurt will taste. Stir in any mix-ins, if desired. Transfer the yogurt to the fridge to chill and thicken for a couple hours or longer.

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Over the bowl with the coconut milk, open three 30-billion probiotic capsules. Pour in the contents of the probiotic capsules and discard the capsules (you only want to add the probiotic powder to the coconut milk). Then, using a wooden spoon (do not use a metal spoon!) stir together to combine.

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Whisk together well. Pour into jar (s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar (s) and screw on the lid (s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F.

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Heat the remaining coconut milk up over low heat until it's hot and steaming. Be sure not to bring it to a boil. Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk. Let it cool until it's about 90 degrees. Pour the coconut milk into a clean 2-quart size jar.

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Cultureing the yogurt. Spoon the coconut meat mixture into a quart-sized jar, seal tightly, and transfer to a yogurt maker. Culture the yogurt at 110 F, for 6 to 8 hours or until pleasantly tart with a touch of sweetness. Transfer to the fridge and eat within 1 week. Rate this recipe!

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Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!0:07 How to Make 2-Ingre.

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2. Transfer the grated coconut into a blender and add about one cup or 250 ml of water in it. 3. Blend this at high setting till the coconut is finely grounded. 4. Pour the ground coconut on a muslin cloth or a sieve and collect the thick, first extract of coconut milk in a bowl. 5.

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Transfer the cornstarch slurry and the remaining coconut milk to a saucepan. Heat over medium heat until the mixture reaches 180ºF/82ºC, stirring occasionally. Leave the milk to cool down until it reaches 108-111ºF/42-44ºC. This is warm enough to encourage fermentation without killing the starter.

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Putting all these elements together, our yogurt turned out creamy, tangy, and delicious enough to please any yogurt fiend, dairy-free or not. And the total price for this delicious concoction: $1..

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Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the.

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12-oz or 16-oz jars in the dishwasher or with hot, soapy water. Dry and set aside. Pour the coconut milk in a medium saucepan over medium-low heat. Heat gently, stirring occasionally, for 5-7 minutes, until bubbles form around the edges.

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Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules. 15 ounce can full-fat coconut milk, 3 probiotic capsules. Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon. Cover the jar with cheesecloth or a piece of paper towel and secure it with an elastic band.

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Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom. Open the cans and spoon only the thick, white coconut cream into your glass yogurt making.

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Step 2: Ferment in an Instant Pot, oven or yogurt maker. If using an Instant Pot: Place your trivet inside the Instant Pot bowl. Pour in two cups of water. Place the jars on top of the trivet and secure the lid on tip. Press the "yogurt" button and increase the number of hours to 24.

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Open the cans of coconut milk and scoop out the solidified cream sitting on top. Discard the watery portion sitting in the bottom of the can. Do not shake the cans before opening them since doing so will combine the cream and water, resulting in watery yogurt. 3. Blend the ingredients together.

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Step 2: Add the probiotics. Add the coconut milk to the clean mason jar, then open both probiotic capsules and add the inside contents to the jar as well. Mix the two together thoroughly with a wooden, ceramic, or plastic spoon. Mix the probiotics and coconut milk together.